Inspired by the talented Vincenzo's carbonara, we chased a lighter version a little further - seared mushrooms in place of guanciale, and a spoonful of butter melted in to carry the richness the guanciale would have brought. The result is a creamy, peppery carbonara that keeps all the comfort of the original without the meat. Want to put your own spin on it? Use Vini by Vinst to make this recipe yours, and share it with the people you love.

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• For the pasta and mushrooms
• Spaghetti200 g (7 oz)
• Mushrooms, thinly sliced100 g (3.5 oz)
• Olive oilfor frying
• Saltto taste
• For the sauce
• Butter15 g (1 tbsp)
• Egg yolks3
• Pecorino Romano cheese, grated50 g (1.8 oz)
• Black pepperto taste

1. Heat olive oil in a nonstick pan over medium-high heat heat. Add mushrooms and salt, cooking until golden. Season with freshly cracked black pepper. Boil spaghetti in a pot of salted water.
2. Whisk egg yolks in a bowl, then mix in grated pecorino romano cheese and black pepper. Once mushrooms are well seared, stir the butter into the pan. Drain spaghetti, reserving some water. Transfer pasta to the pan with mushrooms, adding a splash of water. Whisk some water into the egg mixture until combined. Pour eggs into the pan, turn off heat, and stir rapidly until smooth. Serve right away, topped with extra pecorino and pepper if desired.

Swapped guanciale with mushrooms and added butter for fat. Serve immediately as carbonara does not reheat well. Serve right away, topped with extra pecorino and pepper if desired.

Inspired by the talented Vincenzo's carbonara, we chased a lighter version a little further - seared mushrooms in place of guanciale, and a spoonful of butter melted in to carry the richness the guanciale would have brought. The result is a creamy, peppery carbonara that keeps all the comfort of the original without the meat. Want to put your own spin on it? Use Vini by Vinst to make this recipe yours, and share it with the people you love.

X1

Convert unitsUnits

• For the pasta and mushrooms
• Spaghetti200 g (7 oz)
• Mushrooms, thinly sliced100 g (3.5 oz)
• Olive oilfor frying
• Saltto taste
• For the sauce
• Butter15 g (1 tbsp)
• Egg yolks3
• Pecorino Romano cheese, grated50 g (1.8 oz)
• Black pepperto taste

1. Heat olive oil in a nonstick pan over medium-high heat heat. Add mushrooms and salt, cooking until golden. Season with freshly cracked black pepper. Boil spaghetti in a pot of salted water.
2. Whisk egg yolks in a bowl, then mix in grated pecorino romano cheese and black pepper. Once mushrooms are well seared, stir the butter into the pan. Drain spaghetti, reserving some water. Transfer pasta to the pan with mushrooms, adding a splash of water. Whisk some water into the egg mixture until combined. Pour eggs into the pan, turn off heat, and stir rapidly until smooth. Serve right away, topped with extra pecorino and pepper if desired.

Swapped guanciale with mushrooms and added butter for fat. Serve immediately as carbonara does not reheat well. Serve right away, topped with extra pecorino and pepper if desired.